Carob cocktail is an iconic drink of Peru. This national drink has existed since colonial times. With the arrival of the Spaniards, many drinks and food wascreated by combining Peruvian and certain Spanish customs. This is how the carob cocktail was born.
It is said that Spanish monks prepared a punch with eggs, milk and wine . However, over time, they changed the wine to Pisco, a Peruvian drink. That is why they began to use carob syrup from Peru and Created this wonderful drink that captivated the world.
And you have to try it and learn how to prepare this exquisite drink that does not take more than 10 minutes to make.Of course, Peruvian inputs are very easy to get, but outside the country, especially bwith carob and carob It may get a little complicated. However, there is always a place where you can find these products, which are national symbols.
Resita de Coctel de Algarovina
Pisco Quevranta or Acolado 1 1/2 oz.
1/2 Onza The Algarovina.
1 egg yolk.
2 ounces evaporated milk
1-2 tablespoons of white sugar.
5 ice cubes
Cinnamon powder (taste)
Optional: liquid chocolate or chocolate fudge.
Prepare and prepare all the ingredients.
1. Put all the ingredients in the blender except ground cinnamon and chocolate fudge. If you mix everything for about 30 seconds, it will foam or look like juice. Turn off the blender.
2. Immediately grab the glass or glass on which you are going to serve this drink and decorate it inside with chocolate fudge. When you finish decorating, it's time to empty the liquid in the blender and then freeze the presentation of the glass with cinnamon powder.
READY! Now you can enjoy a drink alone, with friends or family.
Fact: To make the carob cocktail colorful, use the best Pisco you can find. That is, do not buy cocktails with fragrant varieties. Quebranta or Acholado achieves the best results because the aroma is neutral and allows for flavors.The cocktail will be the protagonist. It is that Pisco (Peru) is already being sold in different parts of the world.
Nine Nine Nine
As already mentioned, both products are national symbols, so both Pisco and Carob Tree have their own unique dayof celebration in Peru.
Carob Bine Day is celebrated nationwide on March 15 every year. On these dates, consumption increases markedly.
Origin and benefits of carob
Like almost all foods produced on Peruvian soil, Carob Bina has a high nutritional value.
The carob syrup is produced from a fruit called carob tree, which lives in the north of Piura, and activities are carried out throughout the country to promote consumption and carob cocktails at the price of the main celebration of the day.
It is highly valued by proteins, minerals and vitamins and is known to provide many benefits, such as revitalizing functions and preventing anemia, anxiety and depression.It also contributes to strengthening the nervous system. It is a perfect syrup and fruit.
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